Northern German Milk Vegetable Stew
A hearty Northern German stew known locally as Schnüsch. This creamy vegetable pot features potatoes, carrots, swede, and kohlrabi simmered in milk with butter and flour, finished with sliced smoked ham, peas, and fresh parsley.
Ingredients
- 200 g potatoes
- 200 g carrots (2 carrots)
- 1 piece swede (ca. 200 g)
- 200 g kohlrabi (0.5 kohlrabi)
- 30 g Butter
- 2 tbsp flour
- 800 ml milk (1.5% fat)
- 0.5 bunch flat-leaf parsley
- 150 g smoked ham
- 150 g peas (frozen)
- Salt
- Pepper
- nutmeg
Instructions
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1.
Peel potatoes, carrots, swede, and kohlrabi; cut into 2 cm cubes.
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2.
Sauté butter in a pot until foamy, then sprinkle with flour.
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3.
Stir briefly until the mixture turns colorless.
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4.
Gradually pour in milk while whisking to keep it smooth.
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5.
Bring the milk to a boil and add the vegetables.
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6.
Cook for 15 minutes, stirring frequently.
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7.
Meanwhile wash parsley, shake dry, pluck leaves, and chop finely.
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8.
Slice smoked ham into thin strips.
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9.
After 15 minutes of cooking, add peas and simmer for another 5 minutes. Season soup with salt, pepper, and a pinch of nutmeg; taste and adjust. Serve in deep bowls, garnished with parsley and ham.
